Culinary students have created over 300 pies for their holiday fundraiser. Compared to last year, this is nearly 100 more pies that they had to make.
In past years, the culinary club has offered traditional holiday pie flavors, such as pumpkin and apple, but this year they intended on making the pies “more unique and true to the culinary institute,” said club President, Brian Haulk.
The club is offering more complex flavors for their fundraiser this year in hopes of getting more people interested in buying their pies. Flavors include chocolate bourbon pecan and bumbleberry – a mixed berry pie, surrounded by a flaky, handmade crust.
“Last year we did more of a production based pie dough. That was a lot easier, but it was not as good. This year we’re going for a better taste,” said Haulk.
The students involved in making the pies have invested a lot of time and effort into their creations, but the process requires more than just a love of tasty dishes.
Surprisingly enough, a lot of math was used during the pie process. Students were given recipes for single pies, and had to multiply those recipes by 160, the amount of pies needed per batch.
“We let [Haulk] do the math,” said Denise Ward, culinary club secretary. They also had to figure out how much profit they would be making from the pies. The bourbon chocolate pie cost nearly ten dollars to make, with only a five dollar profit.
Each pie $15 and the proceeds of the fundraiser help the culinary club take trips various food themed events. A portion of the profits are going to be used to sponsor culinary club students’ entry fees to an annual gingerbread house making contest held at Sunriver Resort.
The culinary club makes an effort to give back to the community by donating their time and services.
The club is also baking holiday cookies for charity this season. Next year, be sure to put in an order for pies a month in advance to ensure a spot to get a pie.
By Larry Farrington | The Broadside